Substituting and altering the bulk of both saturated and unsaturated fats.
Substituting and altering the bulk of both saturated and unsaturated fats.
In this case, efforts to make the lasagna recipe healthier than the original one, involves substituting and altering the bulk of both saturated and unsaturated fats. Saturated fats are considered unhealthier due to the high risk of cardiovascular disease attributed to harmful LDL cholesterol; however, the FDA recommends getting not more than 10% of daily calorie intake from saturated fats (FDA, 2020). This is mainly because all types of fats have unique functions in the body. In addition, some nutritional or delicacy aspects such as flavor are hard to ignore. To keep the authenticity of lasagna, certain ingredients must remain such as the noodles, the tomatoe sauce, as well as cheese. Making a healthier lasagna or diet encompasses realistic targets to ensure the body has access to macro and micronutrients, adequate energy, and fluids (FDA, 2020). For instance, eliminating cheese could alter the taste and texture of lasagna, thus making it less appealing.
Although the source of most saturated fats is mainly animal-based products, plant-based fats also contain varying amounts of unhealthy fatty acids. For instance, oregano contains 10 times more saturated fats than parsley (Brewer, 2011). Switching from butter to cheese may also appear as a healthier option though both contain unhealthy cholesterol levels, with margarine having both Trans and saturated fats. In this case, the modified recipe contains less bulk cheese, mainly low-fat cheese. Finding a way to balance these tradeoffs is more challenging than it appears, and requires comprehension.
References
Brewer, M. S. (2011). Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive reviews in food science and food safety, 10(4), 221-247.
FDA. (2020, March 20). Interactive Nutrition Facts Label – Saturated Fat. U.S. Food & Drug Administration. https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/assets/InteractiveNFL_SaturatedFat_March2020.pdf